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La Bête Noire (The Black Beast Recipe) also with Thermomix Instructions



La Bête Noire or The Black Beast Recipe is transformed past perky perfection with a strong 200g of espresso instead of water. This flourless chocolate cake, is rich, dense, velvety and unforgettable. A little goes a long way. This cake will feed a big crowd.
Course Dessert
Cuisine French
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 16 -20
Author Valerie Lugonja

Ingredients

Ingredients for the Cake

  • 200 g Lavazza espresso , strong
  • 130 g granulated sugar
  • 130 g unsalted butter , room temperature
  • 500 g dark bittersweet chocolate
  • 7 large eggs
  • cranberry compote , cassis coulis, or fresh raspberries, optional, for garnish

Ingredients for the Ganache Icing

  • 250 g heavy cream
  • 210 g dark bittersweet chocolate

Instructions

Instructions for the Cake

  1. Preheat the oven to 350°F or 175°C
  2. Butter 10 inch spring form pan; cut out parchment paper circle to fit in the bottom of the pan and butter it, too
  3. Wrap three layers of heavy duty foil around the outside of the pan to the top of the rim (not because the cake will rise above the pan, but to ensure water from the Bain Marie will not seep into the pan)
  4. Place espresso and sugar into a non reactive heavy sauce pan and boil to 250 F (about 9 minutes)
  5. Chop chocolate into small chunks while the sugar espresso syrup is cooking
  6. Heat a pot or kettle of water on the stove for the Bain Marie
  7. Turn off heat and once cooled to 35-50F; place room temperature butter and chocolate into sauce pan with espresso sugar syrup stir for 4 minutes until melted (If mixture is too hot, chocolate will seize)
  8. Move ingredients to a mixing bowl, scraping sides with a spatula to get every drop
  9. Using an electric mixer, beat each egg into the chocolate mass one at a time taking about 90 seconds or less for all 7 eggs
  10. Pour batter into prepared pan
  11. Place cake pan into the bottom of a large roasting pan; carefully pour hot water into roasting pan to come half way up sides of cake
  12. Bake until centre no longer moves when pan is gently shaken, 45 to 50 minutes
  13. Remove from hot water bath and foil immediately; transfer to rack and cool completely in pan

Instructions for the Ganache Icing

  1. Scale heavy cream into the TM bowl and set time to 3 minutes, temp to Varoma at speed 2
  2. Chop chocolate into smaller bits
  3. Add chocolate into the TM bowl and set time to 2 minutes, temp to 37°C at reverse speed 2
  4. Pour ganache directly over completely cooled cake; even better if the cake has been refrigerated
  5. Bump out any air bubbles and refrigerate for a minimum of two hours, until ganache has set
  6. Remove from pan and plate with desired garnish (cranberry compote, cassis coulis, fresh raspberries, sour cherries)

Instructions for the Cake using the Thermomix Machine in Manual Mode

  1. Preheat the oven to 350°F
  2. Butter 10 inch spring form pan; cut out parchment paper circle to fit in the bottom of the pan and butter it, too
  3. Wrap three layers of heavy duty foil around the outside of the pan to the top of the rim (not because the cake will rise above the pan, but to ensure water from the Bain Marie will not seep into the pan)
  4. Scale chocolate on the lid of the TM bowl; chop into small chunks for 2 seconds on Turbo three times until fine and set aside
  5. Without cleaning the TM bowl, scale espresso and sugar into it and set time to 9 minutes at Varoma temperature, speed 2
  6. Heat a pot or kettle of water on the stove for the Bain Marie
  7. Cooled espresso syrup to 37°C; scale butter and chocolate into the TM bowl with the sugar syrup remaining and set time to 4 minutes, temp to 37°C at speed reverse 2 (do not put chocolate in earlier as it will seize; 37C in the Thermomix works well, but even at 40C, some chocolate may seize and you will have hard bits in the cake)
  8. Insert butterfly into the TM bowl: and set the time to 90 seconds; whisk at speed 3-4 adding eggs through lid, one at a time (crack each into a separate dish first)
  9. Pour batter into prepared pan
  10. Place cake pan into the bottom of a large roasting pan; carefully pour hot water into roasting pan to come half way up sides of cake
  11. Bake until centre no longer moves when pan is gently shaken, 45 to 50 minutes
  12. Remove from hot water bath and foil immediately; transfer to rack and cool completely in pan

Instructions for the Ganache Icing using the Thermomix Machine in Manual Mode

  1. Scale chocolate in the TM bowl; chop until fine for 2 seconds three times
  2. Scale heavy cream into the TM bowl and set time to 3 minutes, temp to Varoma at speed 2
  3. Chop chocolate into smaller bits
  4. Add chocolate into the TM bowl and set time to 2 minutes, temp to 37°C at reverse speed 2
  5. Pour ganache directly over completely cooled cake; even better if the cake has been refrigerated
  6. Bump out any air bubbles and refrigerate for a minimum of two hours, until ganache has set
  7. Remove from pan and plate with desired garnish (cranberry compote, cassis coulis, fresh raspberries, sour cherries)